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Martina Liverani
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About
Martina Liverani is a journalist and food writer. For over twenty years, she has worked in editorial content, communication, and projects related to food and lifestyle, collaborating with both Italian and international publications, companies, and institutions. She is a regular contributor to La Repubblica and Sale&Pepe.
In 2013, she founded Dispensa – Generi Alimentari & Generi Umani, the first independent Italian bookmagazine entirely dedicated to food. Published in Italy, Europe, the United States, and Japan, Dispensa tells stories about food from an original perspective, intertwining human and culinary narratives. Martina is also the magazine’s editorial director.
She is the author of several publications, including 10 ottimi motivi per non cominciare una dieta (Laurana Editore, 2012), Manuale di cucina sentimentale (Baldini & Castoldi, 2013), Atlante di Geogastronomia (Rizzoli, 2020, translated into German in 2022), and Guarda dove mangi. Ceramica in tavola (Polaris Editore, 2024).
Since 2018, she has curated Fame Concreta, a project promoted by AICC – the Italian Association of Ceramic Cities – which explores the connection between ceramics and food.
Since 2023, Martina has been teaching at Casa Artusi, where she created and leads the course Culinary Autobiography.
The experience with Eleit
My passion for tableware led me to seek a way to innovate such a special environment. As a gastronome, my professional life is divided between two worlds: the kitchen, where flavors are created, and the desk, where these flavors are transformed into stories. These are not two separate worlds, but the beating heart of my work.
This personal need gave rise to the idea of an object that could unite these two aspects, supporting the small moments of sharing that punctuate our days and are often the spark for new ideas: an aperitif, tea with friends, an afternoon snack, or a morning snack.
I turned this vision into reality thanks to my collaboration with Eleit.it and Federica Zama, who gave shape to Enzo Vincenzo. It is not just an object for the table, but the physical representation of my work: it combines the beauty and practicality of cooking with the creative value of writing, celebrating those moments when taste and creativity meet.
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